Fall Lamb Recipes

Page 2: Guinness-Roasted Leg Of Lamb

For added richness, this recipe uses Guinness stout as a roasting liquid. The stout is an obvious beverage choice to serve with the lamb. This is Page 2 of a four-page article. Click the black links below to view the other pages.

Guinness-Roasted Leg of Lamb

Prep time is 30 minutes with a cook time of 2 to 3 hours. This is a classic “slow cook” dish, but you can shorten the cooking time by raising the oven temperature to 350°F if you with. Serves 8+.

Ingredients

Lamb

1 lamb leg, boneless, trimmed

1 orange, halved and sliced

1 bunch fresh oregano

Freshly-ground pepper and salt

3 tablespoons olive oil

1 white onion, diced

2 stalks celery, chopped

1 large carrot, peeled and diced

3 tablespoons tomato paste

1 12-ounce bottle Guinness or other stout

1/4 cup Worcestershire sauce

2 sprigs fresh thyme

Potato and Tomato Cake

4 to 6 scrubbed potatoes, halved and steamed until just tender

3 tablespoons olive oil

2 cloves garlic, crushed

1 8-ounce basket cherry tomatoes, halved

1 tablespoon fresh rosemary, chopped

Salt and freshly ground pepper, to taste

Preparation

Preheat oven to 280°F to 300°F. Cut 3 to 4 deep slashes on the top of the leg and insert into each an orange slice and sprig of oregano. Season outside of roast with salt and pepper.

Heat 2 tablespoons of olive oil in a large casserole pan and brown the meat on all sides. Remove meat from pan and add the remaining oil with the onion, celery and carrot. Cook for 2 to 3 minutes or until soft, then add tomato paste. Cook, stirring until aromatic, about 1 minute.

Return lamb to the pot, add Guinness, Worcestershire sauce and thyme, and bring to boil. Cover and transfer to preheated oven. Roast lamb for 2-1/2 to 3 hours, or until tender and meat separates easily. Turn a few times during cooking.

While meat is cooking, prepare the potato and tomato cake. Crush potatoes slightly with a masher, keeping them chunky. Place in large bowl and toss with olive oil, garlic, tomatoes and rosemary. Season to taste and spoon mixture into oiled pan, pressing down gently to flatten. Turn oven to broil and cook mixture on the middle shelf for 10 to 12 minutes, or until crispy. Cut into service-sized “cakes,” and cover to keep warm.

When lamb is down, transfer meat to a platter, cover with foil and keep warm. Strain pan juices and transfer to saucepan, spooning off any excess oil from the surface. Bring to a simmer and cook over medium heat for 8 to 10 minutes or until thickened to a sauce consistency.

Slice lamb thickly and serve with the potato and tomato cakes. Spoon over Guinness sauce. Enjoy with a glass of Guinness.